Apricot Chicken CurryMake on Drop
I think Apricot Chicken is pretty 1980's Australian. But I am happy to be corrected. I think it probably started with some recipe developer for the company that still makes tinned apricot nectar today, coming up with something that was not a dessert and it happened to be a hit. Luckily!
It went viral before viral was a thing! Feral in a flash even! Don't get me wrong, I'm not a huge fan but when you add a bit of kick to it and call it curry, you get me over the line. This will be perfect for a big family event, just throw in more chicken, make two batches of sauce and call it dinner in a few hours while you are off entertaining. Perfectly Simple thank you very much!
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 2 Brown Onion quartered
- 4 Garlic Cloves
- 70 Grams Fresh Ginger
- 40 Grams Extra Virgin Olive Oil (EVOO) BUY
- 100 Grams Kasoundi Paste Recipe
- 400 Grams Crushed Tomatoes
- 400 Grams tinned Apricot nectar
- 200 Grams Apricots dried
- 2 Tablespoons Chicken Stock Powder Recipe
- 2 Pinches Pink Salt Flakes or to taste BUY
- 2 Kilos chicken thigh fillets, skin off
- 1 Handful Fresh Coriander roughly chopped
Place onion, garlic, ginger and EVOO into the Thermomix bowl and chop 5 sec/speed 5
Cook 5 min/Varoma/speed 1
Add Kasoundi paste and cook 1 min/Varoma/speed 1
Add remaining ingredients, except for the chicken and coriander and cook 5 min/100°C/reverse/speed 1
Place chicken thighs into the slow cooker. Pour over the sauce.
Cook on high setting for 3 hours or until chicken is cooked.
Garnish with coriander leaves.
Serve with steamed rice.